At Island Wild Seafoods, our prize catch is fish from the waters of the tropical Pacific Ocean – yellowfin and bigeye tuna (known in the islands as ahi), swordfish, mahimahi, wahoo (ono), moonfish (opah), hebi (spearfish), marlin, pomfret (monchong), mako shark, and various other species we come across.
Clint Funderburg (left), owner of Island Wild Seafoods, and Alex Bueno, captain of the F/V Rachel, pose near the boat. →
All of the fish we sell is completely wild and unadulterated with any additives or gassing procedures (carbon monoxide treating) which others use to mask the quality of product. We rely on the freshness of our product at the time of freezing and the temperatures we freeze at to keep the texture and color intact and deliver the freshest possible wild seafood to you.
← The F/V Golden Sable and F/V Rachel rest at the dock.
At Island Wild Seafoods, all the fish we sell is caught by longline on our own vessels while fishing under limited entry permits in Hawaii and the islands of American Samoa. Ours is the highest-rated fishery of any in the world at this time by the standard set forth by the United Nations for sustainable fishery practices. We are also monitored by National Oceanic & Atmospheric Administration (NOAA) observers to make sure we stick to quotas and keep up the practices we have initiated to help avoid interactions with sea turtles and birds.
Upon being caught by our vessels all the fish are immediately cleaned and bled, then taken into the processing area, filleted and vacuum-packed, and finished by placing them in plate freezers. Once frozen to -50°, they are boxed and stored in our fish-holds.
By freezing the fish so quickly, and at such a low temperature, the freshness is locked in before the fish can age at all. Once thawed our fish is as fresh as the day it was caught, making it even fresher than a so-called “fresh” product that has been on ice for up to three weeks.
All of the fish we sell is caught only by our own HACCP-approved vessels and handled in our HACCP-approved facility in Toledo, Oregon. By doing this, we are able to monitor the quality of the fish we produce from the moment it comes from the pristine waters of the Pacific Ocean until it reaches your plate.
